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We’re kicking off with some keto-friendly burritos! I’m calling these breakfast burritos because of the scrambled eggs, but honestly, they’re perfect for any meal.
I’ve combined the eggs with homemade tomato salsa, sour cream, cheese, and avocado. Feel free to mix things up by adding your favorite burrito ingredients—think shredded chicken, jalapeños, or hot sauce.
You can use our homemade Keto Tortillas for the wrap, but store-bought keto options work just as well. You can even prep everything the night before to save time in the morning!
Recipe Tips and Swaps
These keto breakfast burritos are super versatile, so here are a few tips to make them your own:
- Make-Ahead Prep: To save time in the morning, you can scramble the eggs and prep the other fillings the night before. Store everything in the fridge, and all you’ll need to do is assemble and enjoy.
- Add-Ins & Variations: Feel free to get creative with your fillings! Shredded chicken, crumbled bacon, jalapeños, or a dash of hot sauce are all great options to mix things up.
Want to spice them up? Add some Sweet & Spicy Pickled Jalapeños or Sugar-Free Taco Sauce! Want to try a different salsa? Swap with a Classic Mexican Salsa Verde. Love cheese? Add some Queso Blanco - the options are endless!
What if I need a nut-free option?
You can easily swap out our classic Keto Tortillas with Nut-Free Keto Tortillas, or even these Just Like Corn Low-Carb Tortillas. These alternatives are still keto-friendly and delicious!
Can I use ready-made low-carb tortillas?
Absolutely, you can use store-bought low-carb tortillas if you’re short on time. Just be sure to check the label—sometimes they contain ingredients that aren’t truly low-carb or may include gluten. It’s always good to be aware of what’s in them, especially if you’re sticking to a strict keto or gluten-free diet.
How can I make this dairy-free?
Simply replace the cheddar cheese and sour cream with your favorite dairy-free substitutes. There are plenty of keto-friendly options that work great in this recipe.
Serving Suggestions and Storage Tips
These burritos are best enjoyed fresh, but if you're on the go, wrap them tightly in foil. They make a great portable meal. If you need to reheat, you can microwave them for about a minute or warm them in the oven at 350°F (175°C) until they’re hot again.
If you have leftovers, store the components separately in the fridge—tortillas, scrambled eggs, and other fillings should be kept in airtight containers. They’ll stay fresh for up to 3 days. When you’re ready to eat, just reheat and assemble.
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Hands-on Overall
Serving size 1 burrito
Nutritional values (per 1 burrito)
Net carbs6.4 grams
Protein23.1 grams
Fat52.3 grams
Calories614 kcal
Calories from carbs 4%, protein 16%, fat 80%
Total carbs16.7 gramsFiber10.3 gramsSugars3.4 gramsSaturated fat18.6 gramsSodium768 mg(33% RDA)Magnesium116 mg(29% RDA)Potassium759 mg(38% EMR)
Ingredients (makes 2 burritos)
- 2 homemade Keto Tortillas (each 8-inch/ 20 cm)
- 1/2 cup Quick Tomato Salsa (120 g/ 4.2 oz)
- 3 large eggs
- 1 tbsp unsweetened almond milk or cashew milk (15 ml)
- pinch sea salt and pepper
- 1 tbsp ghee, butter or olive oil for frying (15 ml)
- 3 tbsp sour cream (45 ml)
- 1/2 cup grated cheddar cheese (57 g/ 2 oz)
- 1/2 large avocado, thinly sliced (100 g/ 3.5 oz)
Instructions
- Prepare the Keto Tortillas (or use store bought low-carb tortillas), and the Quick Tomato Salsa Making both from scratch will take an extra hour to prepare but can be made in advance. It then takes less than 15 minutes to assemble.
- To scramble the eggs, add to a small bowl and whisk with the almond milk. Season with salt and pepper.
- Add the oil to a medium-sized fry pan over low to medium heat. Add the eggs and cook, stirring gently and occasionally with a wooden spoon until just cooked.
- To assemble, place the tortillas on two plates and top with the cheese.
- Place the scrambled eggs on top – this will begin to melt the cheese slightly. Top with the avocado, salsa and sour cream.
- Roll up and serve immediately.
Ingredients
- 2 homemade Keto Tortillas (each 8-inch/ 20 cm)
- 1/2 cup Quick Tomato Salsa (120 g/ 4.2 oz)
- 3 large eggs
- 1 tbsp unsweetened almond milk or cashew milk (15 ml)
- pinch sea salt and pepper
- 1 tbsp ghee, butter or olive oil for frying (15 ml)
- 3 tbsp sour cream (45 ml)
- 1/2 cup grated cheddar cheese (57 g/ 2 oz)
- 1/2 large avocado, thinly sliced (100 g/ 3.5 oz)
Instructions
- Prepare the Keto Tortillas (or use store bought low-carb tortillas), and the Quick Tomato Salsa Making both from scratch will take an extra hour to prepare but can be made in advance. It then takes less than 15 minutes to assemble.
- To scramble the eggs, add to a small bowl and whisk with the almond milk. Season with salt and pepper.
- Add the oil to a medium-sized fry pan over low to medium heat. Add the eggs and cook, stirring gently and occasionally with a wooden spoon until just cooked.
- To assemble, place the tortillas on two plates and top with the cheese.
- Place the scrambled eggs on top – this will begin to melt the cheese slightly. Top with the avocado, salsa and sour cream.
- Roll up and serve immediately.
Nutrition (per serving, 1 burrito)
Calories614kcal
Net Carbs6.4g
Carbohydrates16.7g
Protein23.1g
Fat52.3g
Saturated Fat18.6g
Fiber10.3g
Sugar3.4g
Sodium768mg
Magnesium116mg
Potassium759mg
Detailed nutritional breakdown (per 1 burrito)
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